I've battered and fried a whole lot of stuff in my 51 years, including a lot of tempura, but tonight I was humbled by a handful of zucchini flowers from my backyard.
This was the first time I'd tried making a battered and fried zucchini flower (didn't want stuffed or anything more complicated that flower and better). I was making a half dozen freshly picked, washed and patted dry, stamens removed and salted. The batter was a simple 1/3 slightly beaten egg combined with 1 heaping tsbp all purpose flour and 5 oz 2% milk. I used a 1/2" deep of olive oil in a 1 qt pot for the frying.
After dredging the flowers, things looked OK. But upon sticking them into the bubbling oil, all the batter sort of "slipped off" leaving me with mostly naked flowers.
Any ideas what went wrong here? Since I don't have that many plants in my garden I can't conduct too many experiments. But, I think I can expect another half dozen shots at getting this right. Would love to serve it for company if I can get the batter to work.
Updated 6 months ago | 0
Updated 3 months ago | 20
Updated 3 months ago | 50
Updated 6 months ago | 23
Updated 4 days ago | 2